Place thawed chicken in crock pot. Top with cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.

Makes about 6-8 servings.

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I am currently making this recipe, however its looking rather soupy... I haven't shredded the chicken or added the biscuits and am hoping this will help. Any ideas how to thicken the liquid? Or is this normal? Thanks

Elle - It does thicken up a bit after you shred the chicken and add the biscuits. Did you still have trouble after doing that? If so, maybe you could try adding a little flour or cornstarch to thicken it up? Did you use condensed soup?

I made this last night, and it didn't turn out so great. I stirred it at least once an hour but the cream of chicken kind of congealed in the pot into a dark yellow mush. It was gross. Not good for leftovers. Any tips on what to do different would be helpful.

Ferguson Nut House - Did you cut the biscuits into smaller pieces? Mine were done after half an hour but maybe it was a different brand?

Christen - Did you dilute the cream of chicken with the chicken broth? Also, I don't stir it at all while it is cooking so maybe that was the problem? Different brands of slow-cookers have different temperature settings so maybe cooking it on a lower setting would help.

I wonder how it would work if you took out the biscuits and added potatoes instead. Would I add more broth for that? I'd love to have this for dinner but not wait the 30 (or more) minutes for the biscuits to cook.

Found this recipe on Pinterest. Making it for dinner tonight. Think I will add some peas at the end. Other than that, the only modification I added was some dry sherry to the broth and cream of chicken. Can't wait to try this tonight! Thanks! I'm your newest follower :)

Made this for dinner tonight. It was nothing short of AMAZING!!!! Followed recipe to the letter and it was fantastic!! My husband who hates chicken gobbled it right up and said it was great! Thank you sooo much! And thanks to whomever posted this on Pinterest! It's WONDERFUL!!!!

I found this on Pinterest. One small addition to the recipe: I just read on Two Peas that you can shred your chicken in your Kitchen Aid. Just put the pieces in with the paddle (the white open thingy) and lock it down and spin away until it's shredded. Slicker than greased snails!!! Wow!

I am making this now.. it smells lovely and is a very easy forgiving recipe. I only had one can of cream of chicken so I used that and a can of cream of potato and one of those chicken flavor boosts to make up for that and its wonderful! My hubby says it smells like grandmas house in here and that's a good thing (as long as he doesn't say I look like his grandma)!

This was yummy! I will definitely make it again. I cooked on high for about 1 hour and then on low for about 5-6 hours on low. Chicken was plenty done so I may just try it on low for 7-8 hours... easier so I don't have to babysit the slow cooker. Cooked biscuits on high for about 30 min per direction... turned out great!

This was just wonderful! I would have never thought to use canned biscuits as dumplings. This recipe was incredibly simple and delicious. I added a cooked bag of peas & carrots at the end just to snaek some veggies in. My husbands decription was that this was "awesome" - Score! Thanks!

You can do this with frozen chicken. Turns out the same. I've made it both ways. Only difference for me is it takes my dumplings 2 hours versus 30 minutes or they're too doughy. I break them into quarter size pieces. I also wait & shred my chicken at the very end. It's the lay step I do because I don't like losing all the heat from the crock pot shredding it too soon (you lose 20 minutes of cooking time every time you take the lid off the crock pot). Delicious recipe!

Made this yesterday and YUMMIE. My chicken was half thawed/frozen cooked on high for 5 hours. Shredded the chicken and added the biscuits(I had smaller biscuits on hand so I cut them in fourths and then cooked for 45 minutes more). This is a keeper from Pinterest

LMAO "slicker then greased snails." Cracked me right up. Nothing like a good laugh with a great tip!Thanks for the recipe. I've tried the Chicken and dumplings in a crock pot before but I think I may have used to many biscuits cause the dumplings were horrid. Again it wasn't THIS recipe. So I will try again using your recipe and less biscuits. Oh and I saw that this is on pinterest all ready, but I think it deserves to be pinned again. Hope you don't mind.

Found this on Pinterest. Its in the crockpot right now! Only change I made was to substitue one can regular cream of chicken for one can of Campbells cream of chicken with herbs. So excited to try this!

I also found this on Pinterest, and we LOVE it!! Very yummy and couldn't be any easier. I did use reduced fat soup and onion powder (I can't stand the texture of cooked onions), and it was still fabulous. Thanks for sharing!!

I would think that precooked chicken would work fine. The only problem I could think of would possibly be the flavor not having enough time to really blend together and cook into the chicken or the broth not thickening. If you try this out I would love to hear how it goes!

I just wanted to let you know that I put it on low after this for about 2 more hours and it was DE-LISH! I didn't change your recipe because it didn't need to be altered. The biscuits were kind of doughy but from my understanding, aren't they suppose to be? Anyway, thanks for posting this and answering my question! :)

I made this last night and made one "on purpose" change and one "oops" change. On purpose, I used 4 thawed, skin on, bone-in chicken thighs, because that’s what I had. They worked perfectly!! And so much cheaper than chicken breast. I just yanked the skin off (eww) before I put them in, then before I added the biscuit pieces, I removed the chicken to a plate to de-bone and shred (so this doesn't really add a step since you have to take the chicken out anyway. After 5 hours cooking, the bone (there's only one in a thigh) literally fell out, so de-boning really wasn't an issue. My "oops" change: I read the ingredient list too quickly and only used one can of condensed cream of chicken soup. All that really meant was that my husband and I finished off pretty much all of it in one night—I’d say it was about 3 servings. To those worried about it being too thin, even with my missing can of soup, adding the biscuits really thickened it up perfectly. The flour from the biscuits does it.

Sounds great - always wondered about the dumplings! I really don't like to use canned soups b/c of the sodium, so will be working on maybe something else - a powdered gravy mix perhaps? gotta be a way. Anyway thanks for pinning this! Gina Kay

We always eat it to fast to have any to freeze so I haven't tried it. I did a little searching and from what I have read it sounds like it is safe to freeze but it might separate and affect the quality of the food. If you try it, I would love to hear how it turns out!

I made this tonight. I didn't have a can of biscuits so I just made a half recipe of bisquick. it worked well and I just put it in in the crumbly stage. Oh and I just had one can of cream of chicken soup so I just added more chicken broth. I ate two bowls.

We had it for dinner and it was really, really good! I added just a few red pepper flakes because we like a little heat. My husband loved it! Thanks for an easy way to make one of my all time favorites!

I've never cooked it on the stove before but I would try boiling the chicken and shredding it. Then put all of the ingredients (minus the biscuits) in an extra large pot and bring to a boil. Add the cut up biscuits and cook until fluffy. If you try this method I would love to hear how it turns out!

Thanks for the reply. As you can tell it is the next day and I ended up just baking the chicken. Your recipe looks so delicious that it makes my mouth water. I will try to get back to it next week. Thanks for all you do!

My favorite meal growing up was chicken and dumplings made by my Grannie. This is the first time I've made chicken & dumplings and I loved this recipe because it was so darn easy (and I'm cooking-challenged). It came out great, not as good as my Grannie's, but still good. And I guarantee it was a lot easier to make than my Grannie's! All 3 of my kids ate it, including one super picky 4 year old so this recipe is a keeper! I did use about 1.5lbs of chicken and an extra biscuit or two so mine wasn't too soupy and it made the perfect amount for my husband, myself, my 17 year old son (who got a second helping), and my 4 year old twins. Thanks for the recipe and for Pinterest where I found it. :)

I made this tonight and loved it!!! I used my own biscuit recipe from scratch and just halved the recipe and cut them up into quarter size pieces. It was perfect and they were perfectly cooked!!!!! LOVE

I use flour or Bisquick (depends on the flavor I am trying to achieve)to thicken soups and the like in my crock pot. Only add a couple of Tbsp at a time, stir, let soak up . . . stop just before you've achieved the desired thickness. Let sit for about 10 more minutes . . .

I made this last night - YUMMY! Big hit with our 4 year old. I used low sodium broth and soup, then I added salt and pepper to taste a few minutes before I served it. Really delicious. I doubled the recipe so I can freeze some.

My dumplings turned out doughy too, but we liked them that way - like Mom's recipe.

I'm sorry, but canned biscuit dough does not make good dumplings. No matter how good the rest of the recipe may be, it's chicken and soggy canned biscuits. Real dumplings are not hard - just boil a whole chicken in water (add salt & pepper), then mix some of the broth with flour until it makes a dough. Roll and cut up the dough into dumplings and put back in the broth to cook.

Unless you're a dumpling snob (*ahem* some earlier posters) this is a great recipe. I made it earlier today and it cooked up just wonderfully. The biscuits cooked perfectly, and the chicken was so tender it shredded without any effort. I added some carrots and celery, but otherwise made it exactly like the recipe states. Thank you for an easy meal!!! :)

When cooking in Crockpots (slow-cookers) you're not supposed to lift the lid or stir. Every time you left the lid it adds 15-20 mins to done time. This nifty invention was designed to load with food and leave it. (Greatest invention for the working woman)! Biggest tip... LOAD IT AND LEAVE IT~

I've never tried freezing it. I'm not sure if it would work with this recipe or not because of the cream of chicken soup. You might try freezing just a small portion and see how it tastes when you reheat it before freezing a whole batch. Sorry I couldn't be more help!

Hi I'm Holly, I made this today and after tasting it at the point where you shred the chicken, I really felt it was lacking in flavor, so I made the following tweaks: I added 3 diced stalks celery, 1 tsp kosher salt, 1/4 tsp poultry seasoning, 2 small/med grated carrots, 1 tsp fresh ground pepper, a dash of Mrs Dash Garlic and Herb, and a hand full of frozen peas right at the end for a pop of color. (Now its quite Tasty!!) I'd accidentally bought buttermilk biscuits instead of the flaky kind but I'm sure it wont make that big a difference. I also started with 3 Frozen chicken breasts set it on high, (4-6hour cook time)and shredded them at the 6 hour mark I should have checked it between 4-5 hours because they are just a bit on the dry side now. Also I'm not entirely convinced that the butter is necessary, as at the time I added the biscuits it was just an oil slick on the top of the broth, I'll be leaving it out the next time to test that theory... Over all a good version of an old classic!

You don't cook them first! And don't cook until firm! They are supposed to be dumplings and are DELICIOUS with this recipe even if they get mushy from being saved overnight. The idea of "dumplings" is ruined if they are not soft. Just pop them in straight from the can 30 minutes before it is done - it will be superb.

Found this on pinterest and I couldn't be happier! Here in PA we have a Dutchy dish similar to this called Slippery (or Boiled) Chicken Pot Pie. The only difference is that it adds a few potatoes (peeled and cubed) and some carrots and peas (if you're into that, which I'm not). Usually though it's a very long process to cook the chicken in the crock pot and then de-bone it before you can even start on the soup part. Then there's a homemade noodle (read: thin dumplings) recipe that takes some time and skill to get just right. The end result is amazing, but is too time consuming to bother with on a regular basis. I think I'm going to take your base recipe, add my potatoes, and cut my biscuits thinner whenever I am craving this comforting dish! Thanks so much for posting!

I just made this and my boyfriend and I loved it! The people complaining about soggy biscuits..I'm not sure if you're aware that's WHAT a dumpling is! It's supposed to be a pile of mushy dough, mmm mmm good!

I'm so happy that you liked it! I guess dumplings are defined differently depending on what part of the country you are from. I grew up with mushy piles of dough and wouldn't be able to enjoy this dish any other way. :)

You might want to double it if your guests have hearty appetites. A double batch should fit fine in a 5.5 quart. I haven't doubled the recipe before so I don't know how it would effect the cooking time though.

It was too thin for me so I added another can of cream of chicken soup. The biscuits were too doughy for me to be dumplings, IMO. Even though they were firm. I cooked them in the soup for about an hour. Other than that the taste was good. I may just try making dumplings from scratch next time and throw that in there.

I am dumpling impaired!!! Had already told my son I was not trying this again. My dumplings just disintegrate. :(However, after reading all the comments, I feel cconfident I can do this. lolOh and just a few comments...u will need two 10 oz cans of condensed soup and one 14oz can of broth. Older crock pots require thawed chicken. Newer ones do not. :) Happy cooking everybody!!!And thank u for posting this recipe!

I am cooking this right now but instead of the chicken breasts I just got an already roasted whole chicken at the store and pulled it apart. Added everything in till hot enough then just added the biscuits. Much shorter cooking time. I don't like onions so I sauteed some celery in garlic and added that. Getting hungry!

Made this for the first time today and it was a HUGE hit! I don't think there are any leftovers. Stuck to the recipe, except I shredded the chicken before putting the biscuits in (not that it took much, pretty much shredded itself) Will for sure be making this again soon! Thanks for sharing!

I read through the comments and did not see this one answered so I'm asking really quickly before making this tomorrow. I do not have canned dough so I will be making homemade. But I only have a 3 qt and a 7 qt crockpot. Which should I use? I'm not sure how much room I'll need and I have heard that if you don't use at least half of the crock that the cooking time is affected. Any advice?

I have this finishing up in the crock pot now, this is the third time I have made it as it has become my favorite crock pot recipe. As a college student, recipes that are quick to prepare and actually taste good are the best ones. I always add frozen breasts, but 2 out of the 3 times I've made the recipe I had prepared it the night before and stuck it in the fridge overnight. In the morning I put it on warm while I'm getting ready to avoid shocking the crock, and then turn it on to cook as I am running out the door for class. I also preferred it with a yellow onion instead of a white one. The second time I made it I added frozen peas with the full can of biscuits, but it took 3-4 hours extra. I liked the peas, but I haven't quite figured out the timing. This time my 4 qt crock pot is about an inch from the top after the biscuits, so I think I'm going to cook the peas separately and add mix them in after I've made a little space. For those who are sensitive or allergic to MSG like I am, I have figured out that the Healthy Request version of Campbell's Cream of ____ Soup is MSG free. I originally found this recipe through Pinterest on a site that linked to yours.